Wednesday, July 12, 2017

Tri - Color Milk Peda

Independence day in India is celebrated  as a national holiday. India's Independence from the  British Empire on August 15, 1947. On this day, the President of India delivers the "Address to the Nation" and the Prime Minister hoists the Indian Flag on the ramparts of  Red Fort in Delhi, the Capital city of India. The Indian national anthem " Jana Gana Mana " is sung. Parades and pageants showcase scenes from the Independence struggle and India's diverse cultural traditions. Similar  events take place in state capitals where the Chief Minister of the each state hoist the flag.

The whole India celebrates the day with great joy. People wish each other and distribute sweets and snacks. Today I have made tri color milk peda to celebrate India's Independence Day. Of course we still have some time for August 15. Posting the recipe early so you all will have some time to go ahead bring the ingredients and prepare the yummy Peda's .  This recipes goes to the 3rd day of BM 78 for the week 2 under the theme " Pick one festival / Special day". Here goes the recipe......





Ingredients:


Condensed Milk 1 tin
Milk powder 1 cup
Cardamom powder 1/2 spoon
Butter 4 spoons
Food colors orange , blue and green 


Preparation:

Heat a non stick pan and add butter.
The whole cooking process should be on low flame.
Once the butter melts add condensed milk and milk powder.
Also add cardamom powder and stir well.
Keep stirring till the mixture becomes little think and leaves the edges. 
Transfer to a greased tray or place.
Let the mixture cool down a bit.
Now divide the mixture into 3 parts.
Add orange food color in 1 portion and green in another portion.
Mix it will.
Now make small balls with each portion and press it little with your palm to flatten.
Decorate as shown in the picture and serve.




Check to see what my fellow bloggers are cooking for BM 78.




Tuesday, July 11, 2017

Bellam Kudumulu / Undrallu

Ganesh Chaturthi or Vinayaka Chaturthi is a Hindu festival that reverses God Ganesha. This 10 day festival is marked with Installation of Ganesha clay idols at home or at a public place in a neighborhood. This festival remembers of Ganesha birthday and celebrates him as god of good beginnings, prosperity and  obstacle remover. This festival is celebrated through out India specially as a public event organized by local youth group or associations. The primary sweet dish during this festival is Modak / Modakam or Kudumu /  Modaka / Kozhakatta /  modakam.  It is a dumpling made with rice flour stuffed with grated coconut and jaggery and dry fruits, later steamed or fried. 

For day 2 under the theme " Pick a festival / special occasion " post for the day is about Kudumulu / Undrallu.



  Ingredients:


Rice flour 1 cup
Bellam / Jaggery 1 cup
Chana dal 1 tablespoon
Cardamom / Elaichi powder 1/4 spoon
Grated fresh coconut 1/4 cup
Water 3/4 cup
Ghee / Butter 1 tablespoon


Preparation:



Wash and soak chana dal for 1 hour, presser cook and drain water.
Make a smooth paste.
In a non stick pan add water along with jaggery.
Let the jaggery melt completely, filter  to remove the dust particles.
Now boil the syrup again till the bubbles appear.
Switch off flame and add rice flour, coconut , chana dal paste and  cardamom powder.
Add ghee / butter and mix it thoroughly.
Add water in the steamer or idly cooker and bring it to boil.
Now make small balls or dices or patties with the dough and place them in idly plates.
Steam for 7-8 minutes.




Check to see what my fellow bloggers are cooking for Blogging Marathon 78.



Monday, July 10, 2017

Dal Vada

Janmashtami or Krishna Ashtami is a annual Hindu festival that celebrates the birth of Lord Krishna. It is a very important festival specially to the Vaishnavism tradition of Hinduism. Devotional singing through the midnight,when krishna is believed to have been born , fasting, a night vigil and a festival on the following day are a part of the celebration. It is celebrated particularly in Mathura and Vrindavan, along with other states of India.

On this auspicious day the devotees of Lord Krishna observe fast and offer prayers in their own unique ways. 2 types of fast are observed on this day, Nirjal fast and Phalahar fast. Nirjal fast is who observe fast even without taking single drop of water. Phalahar fast is allowing devotees to consume water and fruits. During fast only certain kind of grains and flours are used. Sabudana kheer, dal  vada, ladoo, vrat ka halwa, are few dishes prepared on this day.

Today we are starting with 2nd week of Blogging Marathon 78. My theme for the week is " Pick one Festival / Special day ". You might have already known by now that today's post of about Krishna Ashtami  and the dish am posting is Dal vada. One of the popular dish made during fast during festivals. Here goes the recipe......




Ingredients:


Chana dal 1 cup
Udad dal 1/2 cup
Tuvr dal 1/2 cup
Green chilies 3
Pinch of hing
Turmeric powder 1/2 spoon
Chopped coriander leaves 4 spoons
Curry leaves 5
Salt to taste
Grated fresh coconut  1 spoon (optional)
Oil for deep frying


Preparation:


Wash and soak all the dals together for 3-4 hours.
Drain water and grind them along with green chilies and curry leaves to fine paste.
Remove to mixing bowl and add turmeric powder, salt, hing and  chopped cilantro.
Mix well and make small vadas with your hands.
Heat oil and deep fry the vadas till they turn golden brown.
Serve hot. 


Monday, June 26, 2017

Black Bean & Quinoa Salad

Black beans are classified as legumes. Like other legumes, such as peanuts, peas and lentils, black beans are high in protein and fiber. The black beans are very popular in Latin American Cuisine. These beans are Native to Americans but has been introduced all over the world. 

Quinoa is a flowering plant in amaranth family. It is a annual plant grown as a grain crop primarily for edible seeds. Quinoa is closely related to edible plants like beetroot, spinach and amaranth. Quinoa seeds are processed to remove the outer layer which tastes  bitter. The seeds are cooked just like we cook rice and can be used in wide range of dishes. Quinoa is Gluten free, high in protein and it is easy to digest.

Consumption of Whole Grains lowers the rice of several diseases. They are a source of carbohydrates, multiple nutrients and dietary fiber. Whole grain sources include Cereals, Minor cereals and Pseudocereals. Today's post is about Quinoa which comes under Pseudocereal type of whole grains. As my theme for this week is " Recipes with Whole Grains",  for day 3 of week 4 I am here with a healthy dish which is also a complete meal in itself  "Quinoa & Black Bean Salad". Here goes the recipe.........




Ingredients:


Quinoa 2 cup
Red onion 1 small
Green bell pepper 1
Sweet corn 1/2 cup
Tomato 1 medium
Parsley chopped 1/2 cup
Canned black beans 
Olive oil 4 spoons
Lemon juice 3 spoons
Salt to taste
Ground black pepper powder 1 spoon
Water 4 cups


Preparation:


Wash Quinoa thoroughly, add 3 cups water and cook.
Cook on high flame till water boils.
Now turn the flame low, cover and cook till done.
Transfer to any flat plate and let it cool down completely.
Cut bell pepper into small pieces.
Chop onion and tomato to small pieces.
Use frozen or fresh sweet corn, steam for 10 minutes and use.
Wash canned black beans and set aside.
Once the Quinoa is cooled down, transfer to large mixing bowl.
Add chopped cucumber, onion, tomato, parsley and black beans.
Also add lemon juice, olive oil, salt and black pepper powder.
Mix everything well.
Just before serving cut avocado into cubes and garnish on top.
Serve.


Check to see what my fellow bloggers are cooking for Blogging Marathon 77.




Sunday, June 25, 2017

Instant Oats Idly

The Oat is a species of cereal grain grown for its seed. Oats are suitable for human consumption as oatmeal and rolled oats. Oats are considered as healthiest grains on Earth. They are Gluten-free whole grains and a great source of fiber, protein, vitamin  B, carbohydrates and several dietary minerals.

As we are doing Whole Grain recipes for this week,  today's dish is with Oats. Instant Oats Idly, healthy and delicious dish to have for breakfast, lunch or dinner. Great way to feed your kids and family. This recipe goes to the 2nd day of week 4, BM 77, under the theme " Recipes with whole grains".



Ingredients:

Quaker Oats 1 cup
Sooji / Wheat rava 1/2 cup
Curd 1/2 cup
Grated carrots 1/2 cup ( optional)
Peas 1/4 cup ( optional)
Chopped green chili 1 spoon
Chopped cilantro / coriander leaves 1 tablespoon
Salt to taste
Eno fruit salt 1/2 spoon
Water as required

For Tempering:


Curry leaves 5
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Chopped ginger 1/2 spoon
Oil 2 spoons


Preparation:


Dry roast quaker oats, transfer to a bowl to cool down to make fine powder.
In the same pan add oil, once the oil is hot add  mustard, cumin seeds,chana dal and curry leaves.
Also add green chilies and chopped ginger
Saute for few seconds and add grated carrots and peas. 
Saute for a minute and add sooji / wheat rava.
Cook till the rava turns light brown.
Now transfer to a large mixing bowl and add powdered oats.
Also add chopped cilantro, curd and salt to taste.
Add required water to make a regular idly batter consistency.
Rest aside for 5 minutes.
Now add more water if the batter thickens.
Add eno fruit salt and mix well.
Grease the idly plates and pour the batter.
Cook / Steam the idly as regular idlies. 
It may take 4-5 minutes more than the regular idlies.
Serve hot with any chutney or spice powder.



Check to see what my fellow bloggers are cooking for BM 77.



Saturday, June 24, 2017

Mujaddara~ Rice & Lentils with Caramelized Onions

Mujaddara is a rice dish cooked with lentils and caramelized onions. According to Wikipedia Mujaddara is a Arabic word for "pockmarked" the lentils among the rice resembles pockmarks. This dish contains of rice, lentils and meat and served during celebrations. Without meat it was a medieval Arab dish commonly consumed by poor. Because of its importance in the diet, there is a saying in the Eastern Arab world " A hungry man would be willing to see his soul for a dish of Mujaddara".

Today we are starting with 4th week of Blogging Marathon 77. My theme for this week is "Recipes with Whole Grains". Whole Grain is a grain of any cereal  that contains the endosperm , germ and barn. The Cereal varieties include Wheat, Rice, Barley, Oats and Maize. For day 1, am here  with a healthy, simple yet delicious Lebanese rice dish " Mujaddara". This recipe needs rice and lentils as main ingredients. I have used brown rice and brown lentils here, you can replace them with any rice and lentils. This dish has many variations, like  Middle Eastern, Lebanon and  Palestine. Here  goes the recipe in a Middle Eastern style.......





Ingredients:


Brown rice  2 cups
Brown lentils 1 cup
Minced Garlic 1 spoon
Ground Cumin 1 teaspoon
Ground Coriander 1 teaspoon
Chili flakes / Ground Black pepper 1 spoon (optional)
Cinnamon stick 1 inch
Cloves 4
Onion sliced 1 cup
Chopped Parsley / Cilantro 3 spoons
Salt to taste
Olive oil 3 spoons
Water / Vegetable stock 3 cups
Sugar 1 spoon


Preparation:


In a  large pot add olive oil, sliced onions.
Saute and add sugar, cook till  onions are browned.
Remove half of the onions into a separate bowl for garnishing.
Add  minced garlic, ground cumin, coriander, cinnamon stick, cloves and chili flakes to rest of the onions and give it a stir.
Now add washed rice and lentils.
Add salt to taste and fry them for 2 minutes on medium flame.
Now add water or vegetable stock.
Cook on high flame for 5- 8 minutes, when the bubbles appear turn the flame to low- medium.
Cover and cook till the rice and lentils are completely cooked.
Now transfer the rice to serving bowl and garnish with rest of the caramelized onions and chopped parsley.
Serve hot with yogurt.



Check to see what my fellow bloggers are cooking for BM 77.



Monday, June 19, 2017

Cabbage Peas Poriyal

Cabbage is an abundant source of Vitamin C. You might be surprised to know cabbage is actually richer in Vitamin C than in oranges, which is considered the best source of the vital nutrient. Cabbage is very helpful in treating ulcers, depression, immune system boosting, certain cancers and defending against cough and cold.  Cabbage is also rich in fiber, it helps retain water and maintains the bulkiness of the food. So it is a good remedy for constipation and other digestion related problems. Very good for weight loss too.

Kids do not like cabbage but I make sure I add this vegetable once a week in our meal. Today I have served rice along with Cabbage poriyal, plain dal and curd.This recipe goes to the 3rd day of  Blogging Marathon 77, week 3 under the theme " Healthy Weekday Lunches".



Ingredients:

Cabbage  2 cups ( shredded  / chopped)
Frozen / Fresh peas 1/2 cup
Grated fresh coconut 1/4 cup
Curry leaves 6
Chopped cilantro 1/4 cup
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Salt to taste
Oil 4 spoons



Preparation:


Heat a pan and add oil.
Add curry leaves and saute for few seconds.
Now add shredded cabbage, frozen peas, turmeric powder  and salt to taste.
Cover and cook on low flame for 10 minutes or till cabbage becomes soft.
Now add chili powder and grated coconut.
Mix well and cover to cook further for another 6-8 minutes.
Now add chopped cilantro and mix it.
Serve with roti or rice as a side dish.